East Hampton Sandwich Co., located right by Southern Methodist University in Snider Plaza, definitely looks like a sandwich shop that could exist in the Hamptons — well, to someone who has never been to the Hamptons (read: me), at least.

The inside is a mix of wood paneling and subdued, teal-blue walls. White cupboards rest behind the register, holding a handful of wines and glasses. Four beer taps lie under them, with plenty of counter space on either side.

In this way, the front of the restaurant feels like the kitchen in a waterfront house. The rest of the sandwich shop doesn't diverge far from that feel; the only thing distinguishing the space from an authentic Hamptons destination is the lack of salt lingering in the air, really.

Which is cool because that’s exactly what founder Hunter Pond was aiming for when he opened place last year. And he succeeded: East Hampton Sandwich Co. very much feels a vacation destination — he cites the Hamptons as one of his personal favorites — both in ambiance and menu.

But, above all, the shop just keeps things simple. Pond and his team stick to what their restaurant's name implies. They mainly just offer a healthy variety of sandwiches — and, OK, a smattering of soups and salads for support.

And the most Hamptons-y sandwiches gracing the menu? That's easy. It's the lobster roll.

The sandwich isn't complicated, no. In fact, if you ever visited a beach along the east coast, it's a pretty common dish. But this is Dallas, and in a land where things like brisket and slow smoked turkey are put on sandwiches, slapping any ocean-dwelling creature between two pieces of bread can indeed seem strange.

In the lobster roll's case, however, it's refreshing and decadent. The main ingredients in the sandwich are boiled claw and tail meats, which are lightly seasoned and served in between a simple roll with chives mixed in. Because it's lobster, a side of melted butter comes along with it, too, so you can drizzle the sandwich to your heart's content. Add a side of crisp chips and you've got yourself one hell of a delicious sandwich.

Yeah, it's simple. But that's the beauty of it. The people here have their sandwich-making skills down to an art. They're always stressing freshness and the divergence from the deli standards like preservative and gelatin. So you can always rest assured: Whatever you have between your bread will be fresh and suitably delicious.

But is that really all there is to this phenomenal dish? We decided it best to ask executive chef Ozzy Samano and find out.

How long have you been here at East Hampton Sandwich Co.?We started this 18 — going on 19 — months ago.

I noticed you really stress some of your seasonal sandwiches over your social media. How much of your menu is seasonal fare?We have the menu, and then we do one seasonal sandwich every quarter. The seasonal sandwich we have on the board right now is the smoked salmon, so that’s our seasonal at the moment.

Was the lobster roll ever just a seasonal sandwich?No. It was always a permanent fixture.

Why?Well, in the Northeast, in the Hamptons, lobster rolls are done in almost like a hotdog bun, but not. So the owner, Hunter, vacationed there. And this was all his idea. Basically, he wanted to have one of the best lobster rolls in Dallas. It's going pretty good at the moment.

So it’s popular.It's our third most popular sandwich.

How many do you sell on a regular day?Up to about 50.

How do you cook the lobster?The lobster comes cooked, and I prepare it with some parsley and some seasonings. We make it fresh every day.